Food product.



sa'ras UNITE FRANK A. JOHNSON, 0F SALISBURY, MASSACHUSETTS FOOD PRODUCT.

Specification of Letters P'atent.

No Drawing. Application filed February'll, 1908, Serial No. 416,382. Renewed January 13,"1913. seriai To all whom it mag concern the following is a description.

, the pur ose of My invention relates to foods and has special reference to such articles of food as have a coating 0t butter-me, oleom'argarln,

butter ,or one of the compounds thereof, or substitute therefor, applied to the same for imparting thereto an improved avor, Of all the materials heretofore used for this purpose none, so far as I am aware, gives the satisfactory results of butter. The use of butter for this purpose, however, is 0 en to one great objection, viz., the butter, a ter a short time, becomes ranaid, and the food, as a result unsalable. I have found that the cause of the butter becoming rancid various impurities, together with casein and a large amount of moisture. I have discovered that an article of food in the preparation of which" practically chemically pure butter fat is used, will not lose its agreeable flavor. and will remain sweet and pure indefinitely. This is because the butter fat possesses su stantially none of the elements referred to'as likely to cause fermentation.

My invention is peculiarly suited tor'use in the preparation of commercial articlesof food intended to be packaged for indefinite keeping. l

My invention may be embodied in an article of food of any convenient size and shape; I In my referred form the invention =p comprises- I a cracker composed of" entire wheat flour and water, with a small quantity of sugar-when desired, prepared inthe' usual" fmauner by means, of

he mixing machine dough press and brake, cutting machine an salting'machine, after which it is put in the oven and'baked in the usual manner to a golden brown color.

is the presencejtherein of.

After the cracker is a removed from the oven, a coating of sub- I 'stantially pure butter fat is a plied thereto comprising. ordinarily the ollowing ele- ,ments in about the proportions specified Ialmitic acid 38. 611%- ()lei c 32.50 Myritic ass). Laurie "A--- 2157f Stearic 1. 8 3 Butyric 5. Caproic. 1 2.09 Dioxystearic acid 1.00 Capric acid 10.32 Caprilic 0.49

And glycerin present as The butter fat abovev referred' to;lacks practically all the impurities which exist in a greater or less degi'ee in all butter and its compounds and su stitutes,; and-thus the agents which causefermentation and destroy the flavor of the butter are a'bsent i- .cracker provided with a coating, of the above i material will retain its natural flavor indefinitel and the coating tendsIto preventthe craclte I ing it from the usual effects of exposure to the atmosphere andservesflalso its a preservative, W

As anartic1eofpackage food adapted for indefinite keeping, a baked cracker consist-- ing of entire wheat flour and water, salted-- 85 and having a moisture repellent and flavor retaining surface impregnant composed of other 'impurities have been removed.

Inytestimonywhereof, I have signed. my

name to this specification, in the presence of [two subscribing witnesses.

i I rRAuK'A; JOHNSON.

' -Witne'ssesf, I

' Evnnn'rr' S. Emma? Axum E. Qnnsim Patented Fe 25,1913. 7

rfrom becomingdr'y by preserve ur'e butter oil from Which'all casein and 

